CN103820273A - Production technology of lotus seed spirit - Google Patents
Production technology of lotus seed spirit Download PDFInfo
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- CN103820273A CN103820273A CN201410110236.0A CN201410110236A CN103820273A CN 103820273 A CN103820273 A CN 103820273A CN 201410110236 A CN201410110236 A CN 201410110236A CN 103820273 A CN103820273 A CN 103820273A
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Abstract
The invention discloses a production technology of lotus seed spirit, belonging to the technical field of wine brewing. The production technology comprises steps of (1) preparing spirit starter: washing, soaking and boiling the grain to be well cooked; then cooling, inoculating pure mold starter, cultivating for 40-60 hours at 20DEG C-35DEG C, so as to prepare the finished product spirit starter; (2) preparing seeding yeast: uniformly mixing the spirit starter with water, adding yeast culture solution, cultivating for 5-7 days at 15DEG C-30DEG C so as to obtain mature seeding yeast; (3) fermenting: boiling, cooling and smashing the lotus seeds, then mixing with water uniformly so as to form a lotus seed-water mixture, adding the mature seeding yeast, fermenting for 7-30 days at 15DEG C-35DEG C so as to obtain mature fermented undecanted wine; and (4) sequentially liquid distilling, ageing, blending, filtering the mature fermented undecanted wine so as to obtain the lotus seed spirit. The preparation method is convenient to operate, has high use ratio of raw material starch, has stable processes, saves energy, and can prepare the lotus seed spirit with pure fragrance and taste.
Description
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Technical field
The production technique that the present invention relates to a kind of lotus seed wine, belongs to brewing technical field.
Background technology
Lotus seeds are local product resources of China, extensively cultivate in Fujian, the province such as Hubei, Hunan, Jiangxi, Zhejiang, Jiangsu.At present, the product of lotus seeds processing mainly contains dry lotus seeds, lotus-seed paste, lotus seed juice and lotus seed wine.
Existing lotus seed wine is produced mainly take dry lotus seeds as main, and processing mode has two kinds, and a kind of is the assembled alcoholic drinks that dry lotus seeds make by soaking in Chinese liquor, another kind be dry lotus seeds by the operation such as boiling, mixed song, carry out solid state fermentation, the lotus seed spirit that solid state distillation makes.Lotus seeds easily cause starch loss in drying process, and the amylose content of lotus seeds is up to 42%, while carrying out solid state fermentation due to the relation of fermenting speed, lotus seed starch easily returns life, have a strong impact on the yield of liquor, thereby cause holding at high price of lotus seed spirit, be difficult to be accepted by mass consumption person.
Be raw material and adopt fresh lotus seed, by liquid state fermentation, liquid distillate makes the technique of lotus seed spirit, has not yet to see report.
Summary of the invention
The object of the present invention is to provide a kind of easy to operately, starch utilization ratio of raw materials is high, stable technical process, saves the energy, the production technique of the better lotus seed wine of quality.
Object of the present invention is achieved through the following technical solutions:
A production technique for lotus seed wine, comprises the following steps:
(1) koji operation: by grain through cleaning, immersion, boiling to after well-done, cooling, all songs of seeded with pure, cultivate 40h-60h, make finished product song for 20 ℃-35 ℃;
(2) distiller's yeast operation: finished product Qu Yushui prepared by step (1) mixes, adds yeast culture liquid, cultivates 5-7 days, obtains ripe distiller's yeast for 15 ℃-30 ℃;
(3) fermentation procedure: lotus seeds through boiling, cooling, pulverize after mix with water, form lotus seeds-water mixture, the ripe distiller's yeast that adds step (2) to make, 15 ℃-35 ℃ fermentation 7-30 days, obtain maturing fermentation wine with dregs;
(4) the maturing fermentation wine with dregs of being prepared by step (3) carries out liquid distillate, ageing, allotment, filtration treatment successively, obtains lotus seed wine.
Grain in described step (1) is rice, wheat or barley; The pure white degree of described rice is 90%-95%, and the pure white degree of Wheat and barley is 60%-80%.
Soaking conditions in described step (1) is: soak at room temperature, and rice in steep 12-18h, Wheat and barley soaks 2-5h.
Inoculation temp in described step (1) is 30 ℃-42 ℃.
In described step (1), the bent preparation technology of purebred kind is: under aseptic condition, purebred mould is inoculated on the bent juice slant medium of rice of 8-10 ° of B é, cultivate 5-7 days for 28 ℃-32 ℃, wash lower spore by stroke-physiological saline solution, make spore suspension, spore suspension is inoculated on the rice cooking, cultivate 5-7 days for 25 ℃-35 ℃, dry, obtain purebred kind song.
Described purebred mould is aspergillus niger, Aspergillus awamori or Ha Noi Aspergillus albicans.
In described step (2), the mass ratio of finished product Qu Yushui is 1:1-3, and the add-on of yeast culture liquid is 0.5 ‰-1.2 ‰ of finished product Qu Yushui total mass.
In described step (3), lotus seeds are fresh lotus seed or dry lotus seeds; Described fresh lotus seed is the fresh lotus seed of lotus core or the fresh lotus seed that does not remove lotus core, and described dry lotus seeds are frequent warm water soaking 4-10h before boiling.
In described step (3), the mass ratio of lotus seeds and water is 1:1-4, and the mass ratio of ripe distiller's yeast and lotus seeds-water mixture is 1:2-8.
Liquid distillate in described step (4) is air distillation or underpressure distillation.
The present invention compared with prior art has the following advantages: 1) take fresh lotus seeds as raw material, reduced the starch loss of lotus seeds in dry and immersion process, reduced the various costs of the lotus seeds courses of processing; 2) the white bent citric acid that can produce volume in yeast making process in black song, Aspergillus awamori or Ha Noi, in distiller's yeast operation and follow-up fermentation procedure, can make fermentation liquid keep lower pH value, thereby reach the effect that suppresses miscellaneous bacteria, guarantee the pure of finished wine fragrance and mouthfeel, these two kinds of bacterium can produce α-amylase and the saccharifying enzyme of volume simultaneously, can in the short period of time the amylose starch enzymolysis of lotus seeds be become to fermentability carbohydrate, reduce the life of returning of amylose starch, improve starch utilization ratio, thereby improved the yield of liquor of raw material; 3) mode of employing liquid state fermentation, can be used large-scale fermentor tank to carry out serialization production, can realize mechanize and automatization, thereby improve efficiency simultaneously, has reduced production cost, has guaranteed the stable of production process; 4) adopt liquid distillate, distillation efficiency is high, especially uses underpressure distillation, has saved the energy, has reduced production cost.
Embodiment
Below in conjunction with embodiment, the present invention will be further described in detail, but embodiments of the present invention are not limited to this.
Embodiment mono-
(1) koji operation: under aseptic condition, the spore powder of encircling black-koji mould with transfering loop picking one is inoculated on the bent juice slant medium of rice of 8 ° of B é, cultivates 5 days in the constant incubator of 28 ℃, obtains ripe black bent spore; Wash lower spore by stroke-physiological saline solution, making spore concentration is 1 × 10
8the spore suspension of cfu/mL; Be inoculated on the rice cooking, in the constant incubator of 25 ℃, cultivate 7 days, take out and dry, obtain black sort of quyi song; The rice soak at room temperature 18h that is 95% by pure white degree again, steams to well-done, is cooled to 30 ℃, inoculates black sort of quyi song, cultivates 40h in the bent room of 35 ℃, obtains the black song of finished product;
(2) distiller's yeast operation: the black bent 100kg of finished product that gets step (1) gained mixes with water 100kg, and adds yeast culture liquid 0.1kg, 15 ℃ of cultivations of temperature control 7 days, make ripe distiller's yeast;
(3) fermentation procedure: by the fresh lotus seed that removes lotus core through boiling, cooling, mix according to mass ratio 1:1 with water after pulverizing, form lotus seeds-water mixture, 400kg lotus seeds-water mixture is mixed with the ripe distiller's yeast of step (2) gained, control 15 ℃ of fermentations of temperature and within 30 days, obtain maturing fermentation wine with dregs;
(4) the maturing fermentation wine with dregs of being prepared by step (3) carries out underpressure distillation, ageing, allotment, filtration treatment successively, obtains lotus seed wine.
Embodiment bis-
(1) koji operation: under aseptic condition, the spore powder of encircling Aspergillus awamori with transfering loop picking one is inoculated on the bent juice slant medium of rice of 10 ° of B é, cultivates 7 days in the constant incubator of 30 ℃, obtains ripe Aspergillus awamori spore; Wash lower spore by stroke-physiological saline solution, making spore concentration is 1 × 10
8the spore suspension of cfu/mL; Spore suspension is inoculated on the rice cooking, in the constant incubator of 35 ℃, cultivates 5 days, take out and dry, obtain Aspergillus awamori kind song; The barley soak at room temperature 2h that is 80% by pure white degree again, steams to well-done, is cooled to 42 ℃, and inoculation Aspergillus awamori kind song, cultivates 60h in the bent room of 20 ℃, obtains finished product bubble and contains bent;
(2) distiller's yeast operation: the bent 100kg of finished product bubble Sheng that gets step (1) gained mixes with water 200kg, and adds yeast culture liquid 0.36kg, and 30 ℃ of cultivations of temperature control 5 days, make ripe distiller's yeast;
(3) fermentation procedure: by the fresh lotus seed that does not remove lotus core through boiling, cooling, mix according to mass ratio 1:3 with water after pulverizing, form lotus seeds-water mixture, 1200kg lotus seeds-water mixture is mixed with the ripe distiller's yeast of step (2) gained, control 20 ℃ of fermentations of temperature and within 20 days, obtain maturing fermentation wine with dregs;
(4) the maturing fermentation wine with dregs of being prepared by step (3) carries out underpressure distillation, ageing, allotment, filtration treatment successively, obtains lotus seed wine.
Embodiment tri-
(1) koji operation: under aseptic condition, with transfering loop picking one encircle Ha Noi aspergillus candidus kind be inoculated in 9 ° of B é rice bent juice slant medium on, in the constant incubator of 30 ℃, cultivate 6 days, obtain the white bent spore in ripe Ha Noi; Wash lower spore by stroke-physiological saline solution, making spore concentration is 1 × 10
8the spore suspension of cfu/mL; Be inoculated on the rice cooking, in the constant incubator of 30 ℃, cultivated 6 days, take out and dry, obtained the white sort of quyi song in Ha Noi; Wheat soak at room temperature 5 h that are 60% by pure white degree again, steam to well-done, are cooled to 36 ℃, and the white sort of quyi song in inoculation Ha Noi is cultivated 50h in the bent room of 25 ℃, obtains finished product Ha Noi bent in vain;
(2) distiller's yeast operation: the white bent 100kg in finished product Ha Noi that gets step (1) gained mixes with water 300kg, and adds yeast culture liquid 0.3kg, 22 ℃ of cultivations of temperature control 6 days, make ripe distiller's yeast;
(3) fermentation procedure: dry lotus seeds are first soaked to 4h by normal-temperature water, again through boiling, cooling, pulverization process, then mix according to mass ratio 1:4 with water, form lotus seeds-water mixture, 3200kg lotus seeds-water mixture is mixed with the ripe distiller's yeast of step (2) gained, control 35 ℃ of fermentations of temperature 7 days, obtain maturing fermentation wine with dregs;
(4) the maturing fermentation wine with dregs of being prepared by step (3) carries out underpressure distillation, ageing, allotment, filtration treatment successively, obtains lotus seed wine.
Embodiment tetra-
(1) koji operation: under aseptic condition, the spore powder of encircling black-koji mould with transfering loop picking one is inoculated on the bent juice slant medium of rice of 8 ° of B é, cultivates 5 days in the constant incubator of 28 ℃, obtains ripe black bent spore; Wash lower spore by stroke-physiological saline solution, making spore concentration is 1 × 10
8the spore suspension of cfu/mL; Be inoculated on the rice cooking, in the constant incubator of 25 ℃, cultivated 7 days, take out and dry, obtained black sort of quyi song; The rice soak at room temperature 16h that is 90% by pure white degree again, steams to well-done, is cooled to 30 ℃, inoculates black sort of quyi song, cultivates 40h in the bent room of 30 ℃, obtains the black song of finished product;
(2) distiller's yeast operation: the black bent 100kg of finished product that gets step (1) gained mixes with water 100kg, and adds yeast culture liquid 0.15kg, 18 ℃ of cultivations of temperature control 7 days, make ripe distiller's yeast;
(3) fermentation procedure: dry lotus seeds are first soaked to 7h by normal-temperature water, again through boiling, cooling, pulverization process, then mix according to mass ratio 1:2 with water, form lotus seeds-water mixture, 1000kg lotus seeds-water mixture will be mixed with the ripe distiller's yeast of step (2) gained, control 32 ℃ of fermentations of temperature 7 days, obtain maturing fermentation wine with dregs;
(4) karusen of being prepared by step (3) carries out air distillation, ageing, allotment, filtration treatment successively, obtains lotus seed wine.
Embodiment five
(1) koji operation: under aseptic condition, the spore powder of encircling black-koji mould with transfering loop picking one is inoculated on the bent juice slant medium of rice of 8 ° of B é, cultivates 5 days in the constant incubator of 32 ℃, obtains ripe black bent spore; Wash lower spore by stroke-physiological saline solution, making spore concentration is 1 × 10
8the spore suspension of cfu/mL; Be inoculated on the rice cooking, in the constant incubator of 25 ℃, cultivated 7 days, take out oven dry and obtain black sort of quyi song; The rice soak at room temperature 12h that is 92% by pure white degree again, steams to well-done, is cooled to 30 ℃, inoculates black sort of quyi song, cultivates 40h in the bent room of 32 ℃, obtains the black song of finished product;
(2) distiller's yeast operation: the black bent 100kg of finished product that gets step (1) gained mixes with water 100kg, and adds yeast culture liquid 0.24kg, 20 ℃ of cultivations of temperature control 7 days, make ripe distiller's yeast;
(3) fermentation procedure: dry lotus seeds are first soaked to 10h by normal-temperature water, again through boiling, cooling, pulverization process, then mix according to mass ratio 1:4 with water, form lotus seeds-water mixture, 1200kg lotus seeds-water mixture is mixed with the ripe distiller's yeast of step (2) gained, control 28 ℃ of fermentations of temperature and within 10 days, obtain maturing fermentation wine with dregs;
(4) the maturing fermentation wine with dregs of being prepared by step (3) carries out underpressure distillation, ageing, allotment, filtration treatment successively, obtains lotus seed wine.
Embodiment six
(1) koji operation: under aseptic condition, the spore powder of encircling Aspergillus awamori with transfering loop picking one is inoculated on the bent juice slant medium of rice of 10 ° of B é, cultivates 5 days in the constant incubator of 28 ℃, obtains ripe Aspergillus awamori spore; Wash lower spore by stroke-physiological saline solution, making spore concentration is 1 × 10
8the spore suspension of cfu/mL; Be inoculated on the rice cooking, in the constant incubator of 33 ℃, cultivated 7 days, take out oven dry and obtain Aspergillus awamori kind song; The barley soak at room temperature 3h that is 70% by pure white degree again, steams to well-done, is cooled to 40 ℃, and inoculation Aspergillus awamori kind song, cultivates 50h in the bent room of 25 ℃, obtains finished product bubble and contains bent;
(2) distiller's yeast operation: the black bent 100kg of finished product bubble Sheng that gets step (1) gained mixes with water 200kg, and adds yeast culture liquid 0.36kg, and 30 ℃ of cultivations of temperature control 5 days, make ripe distiller's yeast;
(3) fermentation procedure: by the fresh lotus seed that removes lotus core through boiling, cooling, mix according to mass ratio 1:2 with water after pulverizing, form lotus seeds-water mixture, 900kg lotus seeds-water mixture is mixed with the ripe distiller's yeast of step (2) gained, control 25 ℃ of fermentations of temperature and within 20 days, obtain maturing fermentation wine with dregs;
(4) the maturing fermentation wine with dregs of being prepared by step (3) carries out air distillation, ageing, allotment, filtration treatment successively, obtains lotus seed wine.
The present invention can also have other embodiments, and the technical scheme that the equal replacement of all employings or equivalent transformation form, within all dropping on the scope of protection of present invention.
Claims (10)
1. a production technique for lotus seed wine, is characterized in that comprising the following steps:
(1) koji operation: by grain through cleaning, immersion, boiling to after well-done, cooling, all songs of seeded with pure, cultivate 40h-60h, make finished product song for 20 ℃-35 ℃;
(2) distiller's yeast operation: finished product Qu Yushui prepared by step (1) mixes, adds yeast culture liquid, cultivates 5-7 days, obtains ripe distiller's yeast for 15 ℃-30 ℃;
(3) fermentation procedure: lotus seeds through boiling, cooling, pulverize after mix with water, form lotus seeds-water mixture, the ripe distiller's yeast that adds step (2) to make, 15 ℃-35 ℃ fermentation 7-30 days, obtain maturing fermentation wine with dregs;
(4) the maturing fermentation wine with dregs of being prepared by step (3) carries out liquid distillate, ageing, allotment, filtration treatment successively, obtains lotus seed wine.
2. a kind of production technique of lotus seed wine according to claim 1, is characterized in that: the grain in described step (1) is rice, wheat or barley; The pure white degree of described rice is 90%-95%, and the pure white degree of Wheat and barley is 60%-80%.
3. a kind of production technique of lotus seed wine according to claim 2, is characterized in that: described soaking conditions is: soak at room temperature, and rice in steep 12-18h, Wheat and barley soaks 2-5h.
4. a kind of production technique of lotus seed wine according to claim 1, is characterized in that: the inoculation temp in described step (1) is 30 ℃-42 ℃.
5. a kind of production technique of lotus seed wine according to claim 1, it is characterized in that: in described step (1), the bent preparation technology of purebred kind is: under aseptic condition, purebred mould is inoculated on the bent juice slant medium of rice of 8-10 ° of B é, cultivate 5-7 days for 28 ℃-32 ℃, wash lower spore by stroke-physiological saline solution, make spore suspension, spore suspension is inoculated on the rice cooking, cultivate 5-7 days for 25 ℃-35 ℃, dry, obtain purebred kind song.
6. a kind of production technique of lotus seed wine according to claim 5, is characterized in that: described purebred mould is aspergillus niger, Aspergillus awamori or Ha Noi Aspergillus albicans.
7. a kind of production technique of lotus seed wine according to claim 1, is characterized in that: in described step (2), the mass ratio of finished product Qu Yushui is 1:1-3, and the add-on of yeast culture liquid is 0.5 ‰-1.2 ‰ of finished product Qu Yushui total mass.
8. a kind of production technique of lotus seed wine according to claim 1, is characterized in that: in described step (3), lotus seeds are fresh lotus seed or dry lotus seeds; Described fresh lotus seed is the fresh lotus seed of lotus core or the fresh lotus seed that does not remove lotus core, and described dry lotus seeds are frequent warm water soaking 4-10h before boiling.
9. a kind of production technique of lotus seed wine according to claim 1, is characterized in that: in described step (3), the mass ratio of lotus seeds and water is 1:1-4, and the mass ratio of ripe distiller's yeast and lotus seeds-water mixture is 1:2-8.
10. a kind of production technique of lotus seed wine according to claim 1, is characterized in that: the liquid distillate in described step (4) is air distillation or underpressure distillation.
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| CN103992910A (en) * | 2014-05-30 | 2014-08-20 | 湖北工业大学 | Dry type chequer-shaped indocalamus leaf wine and preparation method thereof |
| CN104232401A (en) * | 2014-09-02 | 2014-12-24 | 丹江口市曲之源生物科技有限公司 | Distiller's yeast and production method thereof |
| CN104323233A (en) * | 2014-07-04 | 2015-02-04 | 浙江致中和实业有限公司 | Lotus seed enzyme |
| CN104365731A (en) * | 2014-11-14 | 2015-02-25 | 浙江大学 | Lotus seed distilled grain bread and making method thereof |
| CN104365776A (en) * | 2014-11-14 | 2015-02-25 | 浙江大学 | Lotus seed distilled grain biscuit and making method thereof |
| CN104381847A (en) * | 2014-11-14 | 2015-03-04 | 浙江大学 | Lotus seed vinasse steamed bun and preparation method thereof |
| CN104789411A (en) * | 2015-04-22 | 2015-07-22 | 吴少君 | Production method of lotus seed liquor |
| CN105167039A (en) * | 2015-07-22 | 2015-12-23 | 程龙凤 | Fermented lotus seed mash processing technology |
| CN106119009A (en) * | 2016-08-31 | 2016-11-16 | 广东省九江酒厂有限公司 | A kind of fruital pure rice wine and brewing method thereof |
| CN106318832A (en) * | 2016-08-21 | 2017-01-11 | 桐庐富莲农业开发有限公司 | Lotus seed wine |
| CN108165405A (en) * | 2016-12-07 | 2018-06-15 | 广西大学 | A kind of Chinese yam rhizome wine making process |
| CN108841551A (en) * | 2018-07-13 | 2018-11-20 | 安新县子绪商贸有限公司 | A kind of lotus rhizome health preserving wine and its brewing method |
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| CN103992910B (en) * | 2014-05-30 | 2015-09-16 | 湖北工业大学 | A kind of dry type indocalamus leaf wine and preparation method thereof |
| CN103992910A (en) * | 2014-05-30 | 2014-08-20 | 湖北工业大学 | Dry type chequer-shaped indocalamus leaf wine and preparation method thereof |
| CN104323233A (en) * | 2014-07-04 | 2015-02-04 | 浙江致中和实业有限公司 | Lotus seed enzyme |
| CN104232401B (en) * | 2014-09-02 | 2016-04-06 | 丹江口市曲之源生物科技有限公司 | A kind of making method of distiller's yeast and distiller's yeast |
| CN104232401A (en) * | 2014-09-02 | 2014-12-24 | 丹江口市曲之源生物科技有限公司 | Distiller's yeast and production method thereof |
| CN104365731A (en) * | 2014-11-14 | 2015-02-25 | 浙江大学 | Lotus seed distilled grain bread and making method thereof |
| CN104365776A (en) * | 2014-11-14 | 2015-02-25 | 浙江大学 | Lotus seed distilled grain biscuit and making method thereof |
| CN104381847A (en) * | 2014-11-14 | 2015-03-04 | 浙江大学 | Lotus seed vinasse steamed bun and preparation method thereof |
| CN104789411A (en) * | 2015-04-22 | 2015-07-22 | 吴少君 | Production method of lotus seed liquor |
| CN105167039A (en) * | 2015-07-22 | 2015-12-23 | 程龙凤 | Fermented lotus seed mash processing technology |
| CN106318832A (en) * | 2016-08-21 | 2017-01-11 | 桐庐富莲农业开发有限公司 | Lotus seed wine |
| CN106119009A (en) * | 2016-08-31 | 2016-11-16 | 广东省九江酒厂有限公司 | A kind of fruital pure rice wine and brewing method thereof |
| CN106119009B (en) * | 2016-08-31 | 2019-11-08 | 广东省九江酒厂有限公司 | A kind of fruity pure rice wine and its brewing method |
| CN108165405A (en) * | 2016-12-07 | 2018-06-15 | 广西大学 | A kind of Chinese yam rhizome wine making process |
| CN108841551A (en) * | 2018-07-13 | 2018-11-20 | 安新县子绪商贸有限公司 | A kind of lotus rhizome health preserving wine and its brewing method |
| CN109294794A (en) * | 2018-10-29 | 2019-02-01 | 湖北国肽健康酒业有限公司 | The preparation process of adlay active peptide health care wine |
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